- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 595 kcal
Quick summary
“Filet mignon with gorgonzola sauce is a classic recipe that combines the extreme tenderness of noble beef with the aromatic intensity of blue cheese. It is a refined, velvety, and quick dish, ideal for elegant dinners and celebrations.”
What you need to know
- A quick searing for 3 to 4 minutes on each side ensures juicy, pink meat inside with a well-browned crust.
- The smooth fusion of gorgonzola cheese at the bottom of the skillet incorporates the residual flavors from frying the fillet.
- Heavy cream attenuates the pungency of blue cheese and gives a silky and creamy finish to the sauce.
Ingredients
Main
- 4 beef tenderloin fillets (200g each)
- 200g of gorgonzola cheese
- 100ml heavy cream
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
- 2 tablespoons chopped parsley and scallions
Instructions
Principal
- Heat the skillet with the olive oil over medium heat.
- Season the fillets with salt and pepper to taste.
- Place the fillets in the skillet and sear for 3-4 minutes on each side for a rare point.
- Remove the fillets from the skillet and set aside.
- In the same skillet, add the garlic and sauté for 1 minute.
- Add the gorgonzola and stir until melted.
- Incorporate the heavy cream and mix until a homogeneous sauce is formed.
- Return the fillets to the skillet and cover them with the sauce. Cook for another 2 minutes.
- Serve the fillets with the sauce on top and finish with green onions.
Chef's tips
- Use a very hot heavy-bottomed skillet to sear the fillets quickly without creating water in the pan.
- Lower the heat to the minimum before adding the gorgonzola cheese to prevent the cheese fat from separating from the cream.
- Be moderate in applying salt to the fillets, considering that gorgonzola cheese already has a high saline concentration.
Variations
- Add toasted crushed nuts over the creamy sauce at the moment of plating to create a crunchy contrast.
- Add two tablespoons of dry white wine to the skillet right after removing the meat to flambé gently.
- Incorporate thin strips of fresh pear lightly sautéed in butter for a classic sweet-and-sour combination with the cheese.
Substitutions
- The filet mignon can be replaced by sirloin medallion, chorizo steak, or thick-cut grilled chicken breast.
- Gorgonzola cheese can be replaced by Roquefort cheese or good quality domestic blue cheese.
- The traditional shelf-stable heavy cream can be replaced by fresh pasteurized heavy cream with high fat content.
How to store
This dish should be served immediately to preserve the juicy point of the meat and the creaminess of the cheese sauce. Leftovers can be kept in the refrigerator for up to 2 days in a covered container and reheated in a double boiler or over very low heat.
Can it be frozen?
It is not recommended to freeze this ready-made preparation, as the cheese and heavy cream-based sauce curdles and acquires a sandy consistency. Freeze the raw filet mignon pieces individually wrapped for up to 3 months.
What to serve with
It is the perfect combination for long pasta like fettuccine or tagliatelle in sage butter, golden rustic potatoes, or basic parmesan risotto. A full-bodied red wine like Cabernet Sauvignon pairs beautifully.
Frequently asked questions
Can I make this recipe with fresh pasteurized heavy cream?
Yes, fresh heavy cream brings even more creaminess and silky shine, better withstanding heat without curdling.
Why can gorgonzola sauce become curdled?
Cheese curdles when exposed to excessively high temperatures; melt it always over low heat, stirring continuously with the heavy cream.
How not to miss the doneness of the meat while keeping the center pink?
Sear the 200g fillets for exactly 3 minutes on each side in a smoking hot skillet and let rest for 3 minutes before covering with sauce.
Does the garlic not get bitter when sauteing in a hot skillet?
Sauté the minced garlic for at most 1 minute over low heat immediately before adding the cheese to release perfume without burning.
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